Yayy for sunshine and nice weather in November. Makes me happy inside. This is a run-outside-kinda day!
Sooo let’s talk about tofu. I must be honest with you all. I like tofu, but I don’t LOVE tofu. There is something about the texture of it that gets me. It is this soft, odd feeling in your mouth. If the tofu is masked by other flavors and ingredients, I’m better than just plain tofu topped on a salad. I was of course on Cooking Light’s website again and found a curried tofu/rice combo. I love curry and well, I already stated my thoughts on tofu, so I figured I would give this recipe a try. I had to make adjustments on the recipe because it was bland and I’m glad I did.
1 package tofu, drained and chopped into 1/4 inch cubes
2 Tbsp olive oil
1/2 cup coconut milk
1/2 onion chopped
2 tsp curry powder
1 tsp nutritional yeast
pinch of garlic powder, cayenne pepper and ginger
1 small tomato chopped
1 avocado sliced
1 Tbsp pumpkin seeds (or nut of your choice)
1/2 cup kamut or other grain of choice
- Heat olive oil on medium high heat until oil easily swirls around pan.
- Heat water for kamut and boil for 45 minutes or until tender (takes a while!)
- Place chopped tofu in pan and brown for 8 to 10 minutes. Allow tofu to brown on all sides (crispy).
- Put tofu aside in another dish.
- In pan mix together coconut milk, onions, curry powder, nutritional yeast, garlic powder, cayenne pepper and ginger. Whisk well.
- Let mixture heat for 5 minutes on low heat.
- Pour tofu into liquid mixture and stir well.
- Place kamut on plate first, followed by tofu mixture and top with chopped tomatoes, avocado and nut of your choice.